One of my Easter meals was a dinner with friends at Mexico Lindo. I had heard a lot about this place, so I was excited to give it a try.
The restaurant is quite small, and was full when we arrived. After waiting for a short time, we were seated. Surprisingly, the later it got, the more empty the restaurant became. So if you want a table on a Saturday night, come at 7:30 p.m. Service was extremely friendly and even a little entertaining. The food also arrived relatively quickly.
To start, we ordered a jug of agua de Jamaica (Jamaica water). This is cold iced tea made from hibiscus flowers. And it tastes like liquid haw flakes (a.k.a. Chinese candy that is addictive like crack).
agua de Jamaica
To start, I decided to go with the sopa de tortilla (tortilla soup). Soup is served at this restaurant in two parts. First, I was given a bowl of tortilla chips, cheese and avocado.
Sopa de tortilla without broth
Then, they poured on the soup! Yum. Everyone at the table tasted it and thought it was good. Continue reading
Black bean and corn salad
A few years ago I did some research using my friend the Internet, looking for a fresh summer recipe. The one I used that day, and used many times since, surprised me because it was a recipe by Rachael Ray.
Now, I have never particularly liked watching Rachael Ray. Nothing really against her food but I find her way of speaking to be quite irritating. If the use of “evoo” and “yum-o” ever died I would be okay with that.
This dish is really tasty though, so if you don’t like Ray, don’t avoid this recipe just because of where it came from. And if you’re a fan of hers, if you haven’t tried this one yet I highly recommend it. It is a convenient dish that has relatively few ingredients – and even better usually ingredients that I have on hand at all times.
Black bean and corn salad
Adapted from the 30 Minute Meals tv show by Rachael Ray
1 can black beans (540 mL/19 oz), rinsed and drained
2 cups frozen corn kernels
1 small red, yellow or orange bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco sauce (this is pretty mild once mixed but add less if you don’t like it hot or more if you want it hotter)
2 tablespoons of lime juice (approximately juice of one lime)
2 tablespoons of vegetable or olive oil
Salt and pepper to taste
Combine all of the ingredients into a bowl. Let the salad sit while the frozen corn defrosts, then stir again before serving. This is a great recipe to take to a bbq or party as the corn will keep your salad chilled as it defrosts.
It was a beautiful day on Saturday; the sun was shining and the weather was crisp but not freezing. I even opened the windows for a short time to let in some fresh air. If I didn’t know better I would swear that it feels like spring weather is coming soon! (Hard to tell with weather here… a few days ago it snowed, and then promptly melted the next day.)
To go along with the nice weather I made some fresh salsa inspired by a recipe that I was told came straight from a cook in Mexico. I have a doubt about the authenticity of that recipe though, as it includes celery and I’ve never seen a salsa recipe that includes celery. The vegetable does give the salsa a nice crunch. The other thing about this recipe that struck me was the large amount of green in it, as opposed to other salsas which are more about the tomato than the other flavours. It gives the salsa a really fresh taste. For my version of this salsa, I ended up adjusting the quantities of some ingredients and adding seasoning.
Salsa fresca with a twist